Appetizer - Olive and Eggplant Dip

2 Italian eggplants (10 ounces each) halved lengthwise
1 1/2 tsp extra virgin olive oil
1 garlic clove, thinly sliced
1/4 tsp coarse salt
1/2 cup, pitted Kalamata Olives
1/2 cup, Pitted green olives, Sicilian or Picholine
1 tsp finely chopped, fresh oregano
1 tsp finely grated, lemon zest
pinch of red pepper flakes
2 yellow red bell peppers, cut into even slices

1. Preheat oven to 400 degrees. Place eggplants, cut sides up, on a rimmed baking sheet, and brush with 1/2 teaspoon oil. Scatter garlic over tops, and sprinkle with salt. Roast until golden and tender, about 20 minutes. Let cool slightly.

2. Remove eggplant seeds; spoon flesh and garlic into a food processor. Puree; transfer to a medium bowl.

3. Add olives to processor, and pulse until coarsely chopped. Add to bowl with eggplant mixture. Stir in chopped oregano, lemon zest, red-pepper flakes, and remaining teaspoon oil. Garnish with oregano leaves and lemon-zest strips. Serve with bell peppers.




Submitted by Mara, from marthastewart.com